9 bell peppers
1 cup Eoss Natural Yoghurt
1 garlic clove, minced
10 kalamata olives, thinly sliced
2 small jalapeños, sliced thinly
Salt
Pepper
Honey for drizzling

Grill the peppers over moderately high heat until lightly charred (roughly 3 minutes). Cut the peppers in half (longways).
Cut out the cores and remove the seeds.

In a bowl, mix the yogurt with the garlic, and season with salt and pepper.
Fill each pepper half with the yogurt mixture.
Scatter the olives and jalapeños on top.
Drizzle each pepper with honey, serve and enjoy!